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Evaluation of Physicochemical Characteristics of Smoked River Catfish Prepared from Fresh and Frozen Raws

Year: 2016

Type: article

Abstract: The aim of this study was to evaluate physicochemical characteristics of hotsmoked catfish from fresh and frozen fish. River catfish samples (Hemibagrus nemurus Valenciennes, 1840), 240-270 gram in weight were taken from catfish cage culture in Sungai Paku, Riau. A total fish samples (120 fishes) were grouped into 4 batches, each batch consisted of 30 fish (15 fillets and 15 butterfly like cuts). One batch was smoked fresh and the other 3 batches were smoked after being frozen at -18oC for 10, 20 and 30 days respectively. Before smoked, the fish samples were analyzed for proximate composition and water holding capacity; and after smoked, the fish samples were determined for smoking yield, proximate composition and sensory quality. Moisture, fat and protein composition of fish was not different between fresh raw and frozen for 10, 20 and 30 days (P>0.05), however, water holding capacity was higher for fresh than frozen fish; and the value decreased as the longer the frozen storage (P<0.05). Smoking yield correlated stronger to water holding capacity (r=0.59) than to moisture (r=0.01), fat (r=0.16) and protein (r=0.02) composition of the raw. Moisture, fat and protein of smoked fish was lower for smoked fish prepared from frozen fish than that for fresh fish (P<0,05); and the values decreased as the longer the frozen storage. Moisture, fat and protein loss during smoking was higher for smoked fish prepared from frozen fish than that for fresh fish, except for that frozen for 10 days. Overall, sensory values of smoked fish from frozen fish were lower than that for fresh fish (P<0,05); however, flavor and odor values were not different between smoked fish from fish frozen for 10 days and fresh fish (P>0,05).

Source: Jurnal Pengolahan Hasil Perikanan Indonesia

DOI: 10.17844/jphpi.v19i2.13455

Authors: Bustari Hasan, Desmelati Desmelati, Dian Iriani, Sumarto Sumarto, Sahyudi Sahyudi

Institution: Riau University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $98